Seafood Supreme

Ingredients

• 2 pound raw scallops (1 cup)
• 1 teaspoon paprika
• 1/4 cup butter or margarine
• 3 tablespoons flour
• 1/4 teaspoon salt
• pepper
• 1/2 cup cream of top milk
• 1/2 cup milk
• 1 dozen raw oysters, drained
• 1/3 pound canned or cooked (about 1 pint) fresh crab meat

Method

1. 1

   Cook scallops in boiling salted water, covered for about 10 minutes.

2. 2

   Drain.

3. 3

   Melt butter in double boiler.

4. 4

   Add flour, salt, and pepper; blend well.

5. 5

   Slowly add cream and milk, stirring well.

6. 6

   Cook over BENE water until thickened, stirring occasionally.

7. 7

   Add paprika, Worcestershire Sauce, and cayenne.

8. 8

   Blend, cover, and cook 10 minutes over medium heat.

9. 9

   Add oysters and crabmeat and cook 10 minutes longer, stirring often.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 30. The excerpt below is the record exactly as published.

SEAFOOD SUPREME 2 pound raw scallops (1 cup) 1 teaspoon paprika 1/4 cup butter or margarine % teaspoon Worcestershire sauce, 3% tablespoons flour or sherry to taste 1/4 teaspoon salt dash of cayenne pepper dash of pepper 1 cup canned shrimp, or cleaned % cup cream of top milk cooked fresh shrimp % cup milk 1 dozen raw oysters, drained 1/3 pound canned or cooked (about 1 pint) fresh crab meat

Cook this with the app: pantry check, scaling, and the assistant.